Pasta With Tofu Ricotta And Tomato Sauce Recipes

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PASTA WITH TOFU RICOTTA AND TOMATO SAUCE



Pasta With Tofu Ricotta and Tomato Sauce image

Mmmmmm. This recipe is a combination of Joanne Stepaniak's "Unstuffed Shells" from Vegan Vittles and Isa Chandra Moskowitz & Terry Hope Romero's "Cashew Ricotta" from Veganomicon. The cheese is a non-dairy dream. Creamy and rich.

Provided by His daughter

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb extra firm tofu, rinsed, patted dry & well mashed
1/2 cup raw cashews (approximately 4 ounces)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 -3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
2 teaspoons dried basil leaves
2 teaspoons onion powder
1 teaspoon garlic granules
1/2 teaspoon salt
1 (16 ounce) can tomato sauce (or more)
1 lb medium pasta shell (or whatever type of pasta you prefer)

Steps:

  • In a food processor, blend together the cashews, lemon juice and olive oil until thick and creamy. (A Vitamix works well for this.).
  • Add the cashew cream to the mashed tofu along with the parsley, basil, onion granules, garlic granules and salt. Mix well. Set aside.
  • Place the tomato sauce in a small saucepan and heat until boiling. Then reduce the heat to low and cover saucepan with a lid to keep the sauce hot.
  • Meanwhile, fill a large pot with water and bring to a boil. Add pasta and cook according to instructions on package. Drain pasta and return it to the pot.
  • Stir the reserved tofu ricotta into the hot pasta, tossing well until it is evenly distributed.
  • To serve, spoon pasta onto plate and spoon tomato sauce on top. Enjoy!

Nutrition Facts : Calories 708.8, Fat 21.5, SaturatedFat 3.8, Sodium 913.9, Carbohydrate 104.2, Fiber 7.3, Sugar 9.4, Protein 28.7

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